The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1887-01-19

of grated lemon peel. Two ounces
of chopped r~aisins, a few blanched,
and last of all, the whites Of the
must be added to the compound
1t should be baked in a carefully
papered tin, and it is well to
it into squares before putting it in
the oven.
APPLE MERINGUE.
Prepare six large, tart apples for
sauce. While hot put in a piece Of
butter the size of an egg. When
cold, add a cup of fine cracker
crumbs, the yolks of three eggs we'll
beaten, a cup Of sweet milk "r cream
and a little salt, sugar and nutmeg
to taste. Bake in a large plate, with
an under-crust of rich paste and a
RIM of puff paste. When done take
the whites of the eggs, half teacup
Of white sugar and a few drops of
essence of lemon; beat to a stiff
froth, pour over and put back into
the oven to brown lightly.
SWEDISH PUDDING.
One-half pound of -four, one-haIf
pound Of butter, half pound of sugar,
eight eggs, a little salt. Rub the
sugar and butter to a cream; add
the yolks we'll beaten, the salt, -four
and lastly the whites of the eggs
beaten to a stiff froth. Cook 10y
steaming them in a steamer about
hour. Put the batter three-fourths
of an inch deep into teacups. The
batter will fill the cups, turn
them out on hot platter. Serve
Immediately with a clear brandy
sauce in the bottom of the dish.
Half the above quantity will be sui:
ficient for a small family.
POTATO ROLLS.
Boil six good sized potatoes with
their Jackets on, take them out with
a skinner, drain them and squeeze
them with a towel to insure their
being mealy and dry, then remove
the skin, mash them until perfectly
free from Jumps, add a tablespoon
full of butter, the yolks of three eggs,
a pint of sweet milk and a table
spoonful of yeast should be beaten
in with them when they ire cool
enough so that the yeast will not
be in danger of being scalded. Beat
in just enough flour to make a stiff
dough and when this rises make it
in the shape of small cakes, let them
rise the same as the biscuit and
bake a delicate brown. These are
nice for breakfast or supper.
TO IRON SHIRTS.
Iron the entire shirt first, then
pass a cloth wrung from cold
water over the bosom, lay under it
a bosom board, draw the linen per-
fectly straight and take care to
leave no wrinkles; if you iron them
in you have to moisten the spot and
it rarely looks we'll after. Be care
full to raise any plaits there may be
with your iron SO that it does not
remain plastered to the under sur
face; and above all things iron it
until it is dry. This ironing each
article until it is dry is very impor-
tant, as it gives that smooth: crisp
feeling to linen which shows the diff
ference between good and bad iron
ing. If any article is put to air
while damp it will dry rough.
FRUIT CAKE.
One pound Of sifted flour, one
pound of sugar, one pound of butter,
one teacupful Of molasses, one table
spoonful each of ground cloves, Gin
namon, mace and nutmeg, two gills
of brandy, ten eggs, whites and
yolks beaten separately, four pounds
Of raisins stoned and chopped, four
pounds of currants washed and
dried, one pound Of citron cut in
thin slips, II teaspoonful of soda
dissolved in Il little warm water.
Cream the butter, and add the sugar
and yolks of eggs; add half the -four,
then the whites and the remainder
of the flour with the spice and mo-
lasses. Stir in the fruit, which
should have been lightly dredged
with -four, and bake in deep pans
very slowly for three hours. At
least three layers of thick paper
should be in the pans and the top of
the loaves must be kept covered to
prevent burning. This long slow
baking is the chief point on which
depends the black effect desired.
The ranking privilege was
abolished IN Great Rritain in 1910